There’s no reason that you can’t use pilsner malt or extract in an IPA. A lot of hoppiness will cover the base malt.
Those are wildly different yeast strains you listed. Just curious, what’s your thinking?
As a side note, I’ve had a few IPL (India Pale Lager) recently and very much enjoy them. Something to think about if you have lagering capabilities. I haven’t done one yet, but would like to.